Disneyland’s Marshmallow Wands and Caramel Sticks Copycat Recipes
Make three delicious Disney confectionary treats right at home with these yummy copycat recipes.
Course: Dessert
Keyword: Copycat Disney Recipe, Disney Confectionary Recipes, Disney Recipe, Disney Treats, Disneyland Caramel Sticks, Disneyland Churro Marshmallow Wand, Disneyland Recipe, Disneyland Tigger Tails
Author: Jess
Equipment
Candy thermometer (or digital meat thermometer)
Cake pop sticks
Ingredients
For the caramel:
1cupunsalted butter (2 sticks)
1cansweetened condensed milk (14 oz)
1cupcorn syrup
2 1/4packed cupslight brown sugar
Pinch of salt
1tspvanilla
To assemble:
1baglarge marshmallows
2bagswhite chocolate chips or melting wafers
1/2cupsugar
1tspcinnamon
Toffee bits
Red and yellow gel food coloring
Orange sanding sugar
1 bagmilk or dark chocolate chips,whichever you prefer
Coarse sea salt
Instructions
To make the caramel:
In a large saucepan, add the butter and begin melting over medium heat.
Once the butter is about halfway melted, add the sweetened condensed milk, corn syrup, brown sugar, and salt. Continue to cook over medium heat, stirring constantly to avoid burning, until everything is completely dissolved.
The mixture will begin to bubble and increase in size. Allow it to continue to cook over medium heat, stirring the bottom often to avoid burning but avoid scrapping the sides of the pan so the caramel doesn’t go grainy. Cook until the caramel reaches 235° on a candy thermometer, or you can use a digital meat thermometer, just make sure the tip doesn’t touch the bottom or sides of the pan when testing the temperature.
Remove the caramel from the heat and add the vanilla, stirring well to incorporate. Allow the caramel to cool down for a few minutes before moving to the next step.
To assemble the treats:
Line two cookie sheets with parchment paper and set aside.
While the caramel is cooling down a bit, take 10 cake pop sticks and put 4 marshmallows on each stick.
Dip each marshmallow wand in the caramel, scrape off the excess caramel on the side of the pan, and place them on one of the cookie sheets. Once all 10 are dipped, place the cookie sheet in the fridge so the caramel can set.
With the rest of the caramel, pour it onto the other parchment lined cookie sheet. The caramel will spread a little on its own but do not spread it to the edges. You need empty space between the caramel and the edges of the cookie sheet. Next take cake pop sticks and put them into the caramel. You want each stick about 1” apart on both sides of the caramel and you want about a 1-2” gap down the center of the caramel between the sticks. Overall, I got 12 sticks in mine, 6 on each side. Leave the cookie sheet on the counter and allow the caramel to set. Do not put it in the fridge.
In a bowl, combine the cinnamon and sugar. Then put some toffee bits into a ziploc bag and smash them into a fine powder with the back of a spoon. Add the crushed toffee to the cinnamon-sugar mix and set aside.
Over low heat, melt two bags of white chocolate chips or melting wafers. You want the melted chocolate to be pretty runny so you may need to add a spoonful of shortening to the melted white chocolate.
Once the chocolate is melted, it’s time to dip. Take 5 of the marshmallow wands (leave the other 5 alone for now) and dip them into the white chocolate and use a spoon to cover the marshmallows completely. Scrape the excess chocolate off on the edge of the pan and then sprinkle the cinnamon-sugar-toffee mixture over the top and sides of the wand. Place them back on the cookie sheet.
Now it’s time to add the red and yellow food coloring to the white chocolate until you get a nice orange color. (Use gel food coloring so it doesn’t mess up the consistency of your chocolate.) Once you have your orange chocolate, dip the remaining 5 marshmallow wands so they are completely coated in chocolate. Scrape the excess chocolate off on the edge of the pan and then sprinkle on the orange sanding sugar so each wand is completely covered. Place on the cookie sheet with the other marshmallow wands and put back in the fridge so the chocolate can set.
Go back to your caramel you poured onto the cookie sheet. You want the caramel to still be soft but set enough to cut. Using a serrated knife, cut down the middle of the caramel separating the two sides and then cut in between eat cake pop stick. Then mold the caramel around each cake pop stick so the stick won’t fall out. Place them in the fridge to set completely.
Once your caramel sticks are hard, melt your chocolate chips over low heat. I used milk chocolate but you could use dark chocolate if that’s what you prefer. Once the chocolate is melted, use a spoon to cover each caramel stick in chocolate. Place them back on the cookie sheet and while the chocolate is still soft, sprinkle each stick with coarse sea salt. Once they’re all coated, place them in the fridge to set completely.
With the remaining milk (or dark) chocolate you have left, put it into a ziploc bag and snip the corner off. Pipe tiger strips onto the orange marshmallow wands so they look like Tigger. Place them back in the fridge to set the stripes.
Store your Tigger tails, churro marshmallow wands, and caramel sticks in the fridge for best results. Remove from the fridge and allow to sit at room temperature for 10-15 minutes before eating and enjoy!
Notes
• This recipe will give you 5 churro marshmallow wands, 5 Tigger tails, and 12 caramel sticks.